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Method

Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.

In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.

Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.

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Comments, questions and tips

Comments (158)

miahome27th Nov, 2016

5

This was a favorite of ours when we lived in the UK and I even used to make my own paste at times when I could get the ingredients, now back in the US and Kansas is not exactly full of Thai ingredients, or even decent ready made pastes. I used the link Susielin posted further down the page and got some of the mythaicurry pastes posted over from the UK. If I had known I could buy paste that good I would never have bothered making my own!I love this curry and maybe potatoes don't really belong in a green curry but they sure taste great! Make sure you get a good brand of coconut milk is one lesson I learned long ago, they vary so much and some of them are just too watery.

The final dish tasted really good, however, it was not as thick as I had wanted. The curry base seemed to thin out after I added the veggies. Any suggestions on how to thicken the base? I was using the Blue Dragon Thai Green Curry Paste and I also added 3 fresh sliced mushrooms and a small drained can of bamboo shoots.

Very nice and simple recipe, but I would say "serves 4" rather than 6. I cooked this for five people yesterday, one of them a child, and it just about made five not-that-generous portions. One of my guests was vegetarian, so I split off a portion to make with Quorn chicken strips (and no fish sauce) and this also worked well.

Made this for a dinner party last night. Really nice but would up the quantities if making for a group (v small portions for 6) and would up the amount of curry paste, tho suppose it depends on what paste you use. Lovely

My family loved this. I do think the potatoes needed another few minutes though, that way they will take up the sauce better. Cooked it with the Bangkok style paste from mythaicurry that others here recommend. I think that paste could make boot leather taste good so that would be my only caveat! This is now in my recipe folder along with the pork and peanut curry elsewhere on this site. That's another great curry worth trying!

Have cooked this several times and is a family favourite.Tonight though, I left out the potatoes, added green beans and matchstick carrots (already cooked) together with a thinly sliced pepper and a tin of bamboo shoots for a bit of crunch. Also zest and juice of a whole lime at the end together with the basil.Just lovely - we preferred it this way without the potatoes and just steamed rice to accompany it.Enjoy!

This curry was delicious!!! The potatoes really soak up the flavor. I added in 2 chilies at the garlic stage as I like a bit of heat! and also a little red capsicum when I put the beans in. Highly recommend this recipe!!! I feel however that this serves 4 people rather than 6. I will be making this recipe again for sure.

My OH made this last night and it was lovely. I agree with lucyatwork, the better the paste the better the end result. The chicken and the potatoes both needed a little longer cooking time. Also I would like to up the veg content next time. I think maybe sliced peppers might work, or perhaps some aubergine? I like suzielin's idea for swapping potatoes for butternut squash too. Also we did not serve it with rice. The potatoes make it filling enough, it's a meal in a bowl. Will make again

Got it right at second attempt! Been trying to reduce our Thai takeaway bills, lovely but pricey. First time with this we used a paste from Sainsbury's , result was so-so, like a supermarket curry really. This time I read some of the tips below and got hold of some mythaicurry pastes, did not need the fish sauce or lime leaves as it contained them. Different class, this was restaurant quality, and a good restaurant at that! Lesson learnt, it's all in the paste, not surprising when you think about it I suppose. My mum always did say you can't make a silk purse out of a sow's ear!

Really tasty recipe, followed the instructions to the letter and it wasn't too spicy -my boyfriend hates spicy food but he loved this! Though I do think the potatoes need cooked a bit longer than stated or else they are too hard and I think saying it serves 6 is a bit of a stretch, if I was making it for 6 people I'd definitely make a bit more. Overall really good, will be making again!

Another 5* recipe from BBC Good Food! We love garlic so I added 2 large cloves instead of the suggested 1. I used homegrown Charlotte new potatoes - which seemed odd to put it in but tasted lovely and I'll be happy to put them in again. I also wanted more veg and so put some Runner Beans and Sugar Snap Peas in with the Green Beans. Oh, and I put in 2 rounded tablespoons of the Thai paste .. absolutely perfect. I'll be making this again and again.

Have made this plenty of times now and it is absolutely delicious!! I cook the potatoes for a bit longer and the chicken usually takes about 10 - 15 minutes. But apart from that this recipe is perfect. 5 stars.

First time making Thai curry before and it was a yummy success! When I first read this calls for new potatoes, I had no idea what they were since we don't have them in Hawaii (that I've seen), so I assumed the recipe meant to use newly picked potatoes – Which I can't get in stores. So instead I just used what I had on hand: red potatoes. Now that I know what new potatoes actually are, I understand why boiling them for just 8 minutes didn't work out at all. Note: if using non-new potatoes make sure to boil them first until tender – which for me was about 20 to 25 minutes. Other than that little mixup, this recipe was awesome!

Lovely, personal preference though I swapped the potatoes for butternut squash. I used the Southern Thai curry paste from www.mythaicurry.com that others here have recommended and boy was it spicy! Next time I will try it with their milder one as the flavour and cooking smells were out of this world. Had some frozen lime leaf in the freezer which have lasted me two years now and added them as well. Followed this with the Orange and White Chocolate Sponge recipe on here which was also stunning. Feeling somewhat full now but very happy :-)

I bundled all the ingredients into the slow cooker on high for 4 hours to get all the great taste from the flavors. Recipe is great however I like my food somewhat spicy so added 4 birds eye chillis ( the small ones), as they pack a right bunch and extra ginger. You can buy the chillis from the Asian supermarket in a jar pickled so is very handy as you always have them on hand in the press. Great simplistic recipe!

Not a great success as bought light coconut milk in error and that separated into glop! Should have read the earlier comments. Having said that the Thai Taste paste I bought in Waitrose was none too great either, dunno what it tasted of but Thai never came to mind. Will go for a better paste and full fat coconut milk next time I think.

We haven't tested freezing this recipe so cannot guarantee perfect results, however we can see no reason why it wouldn't be fine to do so. New potatoes in their skins can be frozen too if you want to include them. If you are cooking this specifically for the freezer you can part-cook the beans and potatoes so that they complete cooking when you reheat the curry.

The chicken is raw when you add it. However, since they are cut into bite-size pieces, they should cook in a relatively short time. I actually simmered it for 10 minutes as opposed to 8 just to be on the safe side.

Hi. Tried this friday night with friends coming round for dinner and it was a DISASTER! Had to get a take-away instead! The coconut milk separated out into liquid and lumps! Looked disgusting. Any tips on what I did wrong?! Looks like an easy recipe and tasted quite nice, but obviously can't serve up like that! Only thing I changed was to use light coconut milk. Would that have made a difference? Any help appreciated! Thanks

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